Rajma Chawl

A staple curry in North-Indian households that is made with kidney beans soaked in a tangy, spicy onion and tomato curry. This thick, luscious dish makes a thousand mouth water with the sights of it. The best part about Rajma is that it has so many variations across the country. Every household has a specific way of cooking rajma. This dish is very homely, and it belongs to everyone. You can make your version of Rajma, and here's mine for you to try!

Serves: 4

Ingredients

2 ½ cups Rajma

2 chopped Onions

200g Tomato puree

2-inch chopped Ginger

3 chopped Garlic cloves

2 chopped Green chilli

2 tsp Jeera

2 Cardamom pods

½ tsp Asafoetida

3 Cloves

2 Bay leaves

1 Cinnamon stick

3 tbsp Rajma Masala

2 tbsp Coriander powder

½ tbsp Fenugreek powder

3 tsp Red chilli powder

2 tsp Tumeric powder

Salt to Taste

4 tbsp Sunflower oil

2 tsp dried Fenugreek leaves

Method

Step 1- Rajma

Fill a bowl with ample water, and then add your rajma beans. Make sure the water level is above the rajma beans. Cover the bowl and let the rajma soak overnight on the counter.

Step 2

Then rinse the rajma add it to a pressure cooker, and fill it with 6 cups of water. Seal the pressure cooker and place on medium heat. Cook till 4 whistles, then take off the heat and let the pressure realise naturally.

Step 3- Masala

To a pot, add oil and place on high heat. Once hot, reduce the heat to a medium-low and add jeera seeds, cardamom pods, cloves, asafoetida, cinnamon stick and bay leaves. Cook the whole spices till aromatic.

Step 4

Then add garlic, ginger and green chillies and cook till the garlic is slightly golden. Add

chopped onion, stir and evenly spread the onions on the base. Cook till the onions are transparent. Now add the tomato puree with a bit of water. Mix well and cover the pot. Stir occasionally.

Step 5

Cook till the masala is bubbling, and the oil has separated. Now take the lid off and stir the masala. Cook for another 2-3 minutes. Then reduce the heat and add turmeric, red chilli powder, coriander powder, fenugreek powder, rajma masala and salt. Add a bit of water again and stir in the powdered spices thoroughly. Increase the heat and cook the masala for 3-4 minutes. Stirring occasionally.

Step 6

Now add the boiled rajma with the water to the masala. Stir in the rajma beans and cook till the curry is thick enough accordingly to your requirement. Then add in dried fenugreek leaves and stir. Take off heat and serve with rice.

Tips

1. When cooking the rajma in a pressure cooker, ensure the water level is 2 inches above the rajma beans.

2. Cook the whole spices on medium-low heat to avoid burning them.

3. When cooking the masala, stir it to avoid burning it. Add a bit of water accordingly.

4. Cooking the masala till it reduces in size and all the oil separates ensures a thick, delicious curry.

5. When adding powdered spices, reduce the heat to avoid burning the spices.

6. Conserve the boiled rajma water; it adds flavour to the curry.